Feast On Thishttps://harveybinford.wordpress.com
The Best Food Any Man Would Want Thu, 22 Feb 2018 07:11:30 +0000enhourly1http://wordpress.com/https://s2.wp.com/i/buttonw-com.pngFeast On Thishttps://harveybinford.wordpress.com
Glazed Holiday Turkeyhttps://harveybinford.wordpress.com/2013/11/15/glazed-holiday-turkey/
https://harveybinford.wordpress.com/2013/11/15/glazed-holiday-turkey/#respondFri, 15 Nov 2013 16:21:43 +0000http://harveybinford.wordpress.com/?p=78I know that Thanksgiving Holiday is coming up and everyone is getting anxious and excited to chow down on tons of food. I have a sweet, special recipe for you to use. The one thing a lot of people look forward to eating is the holiday turkey. Here’s a sweet recipe that’ll add so much flavor to your Thanksgiving.

Preparation:

Refrigerate the turkey until after the brine is prepared.

To prepare the brine, combine the vegetable stock, kosher salt, brown sugar, molasses, rosemary, thyme, sage, allspice, bay leaves, and black pepper in a large stockpot. Bring the mixture to a boil and simmer until sugar and salt have dissolved. Remove the pot from the heat and let cool to room temperature.

When the brine has cooled, add the water and ice. Then, place the turkey breast-side-down into brine and refrigerate for 16-20 hours.

Remove the turkey from brine, drain the liquid (especially the excess that accumulated in the cavity) and pat dry with paper towels.

To prepare the turkey, position an oven rack on the lowest setting. (You may have to remove the other racks depending on your oven size.) Preheat to 325°F.

Place the turkey breast-side up into a large roasting pan. Brush some of the melted butter under the skin of the turkey, then brush the remaining butter over the outside. Lightly season the bird, inside and out, with salt and pepper.

Stuff the turkey with the carrot, onion, and celery. Tie the drumsticks together with kitchen string and tuck the wings underneath the bird. Roast the turkey for 3-1/2 to 4 hours (depending on the size) and baste with stock every half hour. Place a foil tent on top of the turkey if it’s browning too quickly.

While the turkey is roasting, whisk together all the ingredients for the glaze in a small bowl; set aside.

At the end of the roasting time, insert a meat thermometer into the meatiest part of the turkey thigh. If it reads 180°F, it’s done. Let the turkey rest for 20-30 minutes before carving. Drizzle the glaze on top just before serving.

]]>https://harveybinford.wordpress.com/2013/11/15/glazed-holiday-turkey/feed/0harveybinfordBrined Roast Turkey with a Chipotle-Honey GlazeDouble Crunch Honey Garlic Chickenhttps://harveybinford.wordpress.com/2013/11/11/double-crunch-honey-garlic-chicken/
https://harveybinford.wordpress.com/2013/11/11/double-crunch-honey-garlic-chicken/#respondMon, 11 Nov 2013 15:37:49 +0000http://harveybinford.wordpress.com/?p=72We all love chicken. At least I hope most people do. There is so much you can do with it. I know I am a huge fan of chicken. Not only fried chicken but baked chicken too. This week I’m going to post chicken, chicken and more chicken. First I’m going to start off with the Honey Garlic Chicken with a lot of crunch to it.

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe…and there will be a next time.

Make an egg wash by whisking together the eggs and water.

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.

To make the Honey Garlic Sauce:

In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.

Add the honey, soy sauce and black pepper.

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

]]>https://harveybinford.wordpress.com/2013/11/11/double-crunch-honey-garlic-chicken/feed/0harveybinfordDouble Crunch Honey Garlic Chicken BreastsCheezy Buffalo Chicken Pizza Stickshttps://harveybinford.wordpress.com/2013/11/03/cheezy-buffalo-chicken-pizza-sticks/
https://harveybinford.wordpress.com/2013/11/03/cheezy-buffalo-chicken-pizza-sticks/#respondSun, 03 Nov 2013 19:52:09 +0000http://harveybinford.wordpress.com/?p=68For the buffalo chicken fanatics, here is a recipe that includes just that with a lot of cheese and taste! It’s incredibly easy to make and a pleasure to eat.

In a small bowl combine the BBQ sauce, pineapple juice, lime juice, cilantro, salt and pepper and mix well to combine.

Toss the chicken with half of the BBQ sauce. Grill the chicken for 6 to 8 minutes per side or until cooked through. At the same time grill the slices of pineapple and the half of an onion for about 4 minutes per side or until charred. Allow everything to cool five minutes and then chop the pineapple into bite size pieces, dice the onion and chop the chicken or shred with a fork. Set aside.

While the chicken is cooling make the pineapple-mango guacamole. Mash the avocados (I left mine pretty chunky, but go as chunky or smooth as you want) in a medium size bowl. Add the pineapple, mango, tomatoes, green onions, cilantro, lime juice and pineapple juice. Stir to combine and season with salt and pepper.

Heat an electric griddle or skillet over medium heat. Add a bit of olive oil.

One at a time, place a tortilla down in the skillet, cover with a bit of the cheese, then evenly distribute the rice on top. Add the diced chicken, pineapple and onions. Then add the pickled jalapeños and sprinkle with a little more cheese. Repeat with 3 more tortillas. Place one of the tortillas with the toppings back on the griddle or skillet, then cover with a plain tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden. Repeat with the other 3 topping filled tortillas. Serve with the remaining BBQ sauce the the Pineapple-Mango Guacamole.

]]>https://harveybinford.wordpress.com/2013/11/03/hawaiian-bbq-quesadilla/feed/1harveybinfordHawaiian BBQ Quesadillas with Pineapple-Mango Guacamole | halfbakedharvest.comA Bang For Your Buckhttps://harveybinford.wordpress.com/2013/10/21/a-bang-for-your-buck/
https://harveybinford.wordpress.com/2013/10/21/a-bang-for-your-buck/#respondMon, 21 Oct 2013 02:37:11 +0000http://harveybinford.wordpress.com/?p=62For those who love seafood, here is a recipe that’ll give you a bang for your buck. Get ready to experience a tornado of life altering flavors.

]]>https://harveybinford.wordpress.com/2013/10/21/a-bang-for-your-buck/feed/0harveybinfordChinese Fiestahttps://harveybinford.wordpress.com/2013/10/14/chinese-fiesta/
https://harveybinford.wordpress.com/2013/10/14/chinese-fiesta/#respondMon, 14 Oct 2013 16:49:38 +0000http://harveybinford.wordpress.com/?p=60If you’re in the mood for some Chinese but don’t want to eat takeout, here’s a recipe you can make at home that’s better than takeout.

]]>https://harveybinford.wordpress.com/2013/10/14/chinese-fiesta/feed/0harveybinfordScreenshot_2013-10-14-11-43-43-1.pngScreenshot_2013-10-14-11-43-37-1.pngA Treat with a Trickhttps://harveybinford.wordpress.com/2013/10/14/a-treat-with-a-trick/
https://harveybinford.wordpress.com/2013/10/14/a-treat-with-a-trick/#respondMon, 14 Oct 2013 16:30:50 +0000http://harveybinford.wordpress.com/?p=56If you want to give a little scare to some friends or your family here is a recipe that’ll sure have people wondering “what were you thinking?”

They’re called Falcon Wings. Just like a real falcon wing, these wings are also black.

]]>https://harveybinford.wordpress.com/2013/10/14/a-treat-with-a-trick/feed/0harveybinfordScreenshot_2013-10-14-11-27-06-1.pngA Treat That Requires No Trickshttps://harveybinford.wordpress.com/2013/10/14/a-treat-that-requires-no-tricks/
https://harveybinford.wordpress.com/2013/10/14/a-treat-that-requires-no-tricks/#respondMon, 14 Oct 2013 15:31:45 +0000http://harveybinford.wordpress.com/?p=52Since this is the month of October and one of the most popular holidays is in this month, I’m going to post a few Halloween food ideas that’s easy to make, scary and gross, but enjoyable to eat.

First I’m going to start off with Halloween Parfaits. They are very simple to make but extremely tasty.

All you’ll need

– small cups or small glasses

– vanilla pudding

– orange sprinkles

– crushed oreos

Apply a small portion of the vanilla pudding inside your cup or glass

Then sprinkle as many orange sprinkles as you would like

Thirdly crush up some oreos and spread them on top of the sprinkles

Lastly, repeat the process over until you’ve reached the top or to you’re satisfied.

Get ready to enjoy an amazing treat that’s easy to make and big on taste.

]]>https://harveybinford.wordpress.com/2013/10/14/a-treat-that-requires-no-tricks/feed/0harveybinfordHalloween parfaits - vanilla pudding, orange sprinkles, and crushed oreos - yummy - Click Pick for More Ideas - #halloween #party #foodsA Firecracker With A Banghttps://harveybinford.wordpress.com/2013/10/07/a-firecracker-with-a-bang/
https://harveybinford.wordpress.com/2013/10/07/a-firecracker-with-a-bang/#respondMon, 07 Oct 2013 15:26:09 +0000http://harveybinford.wordpress.com/?p=50This week I’m going to post some great dinner ideas for your family or for yourself. I went looking for some amazing recipes and delicious food and I found something that anyone would love thanks to this recipe adapted from http://therecipecritic.com/2013/08/firecracker-chicken/

This recipe is similar to sweet and sour chicken but has a little added kick. Not too much kick and not too spicy. So don’t worry, it isn’t going to set your house on fire and you don’t have to be 18 to handle it, but you are going to absolutely love it!

Ingredients

¼ cup canola oil

4 boneless skinless chicken breasts

Salt

pepper

1 cup cornstarch

2 large eggs, beaten

Sauce:

⅓ cup buffalo sauce (if you like more heat use hot sauce, like Frank’s brand)

1¼ cup packed light brown sugar

1 tablespoon water

2 teaspoons apple cider vinegar

½ teaspoon salt

¼ teaspoon red pepper flakes

Instructions

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

I stirred the chicken every 15 minutes so that it coated them in the sauce.

]]>https://harveybinford.wordpress.com/2013/10/07/a-firecracker-with-a-bang/feed/0harveybinfordfirecrackerfinal2Buffalo Chicken Pastahttps://harveybinford.wordpress.com/2013/09/25/buffalo-chicken-pasta/
https://harveybinford.wordpress.com/2013/09/25/buffalo-chicken-pasta/#respondWed, 25 Sep 2013 15:39:23 +0000http://harveybinford.wordpress.com/?p=48For those who love buffalo chicken and pasta, I have just the recipe for you athttp://savvysavingcouple.net/2013/08/16/buffalo-chicken-pasta-bake/. I am a big fan of spicy foods and chicken, who doesn’t love chicken? I know I do. After discovering this mouthwatering dish, I had to immediately share this with you all. I hope you enjoy!

Directions:
In a large heated skillet, pan fry your chicken until clear juices run freely when chicken is pressed
Boil your pasta
In a large mixing bowl, combine your cream cheese, dressing, franks, and cooked chicken
When pasta is done, add it to your bowl-mix fully
Place in a large casserole dish
Sprinkle with shredded cheese, and drizzle with extra Frank’s
Bake at 350 for 20 minutes
– See more at: http://savvysavingcouple.net/2013/08/16/buffalo-chicken-pasta-bake/#sthash.rARVHppi.dpuf